Meatball Sliders


Here’s one of the recipes I’m showcasing this Super Bowl Season (and what I am happily munching on right now)!  It’s actually a healthier version of what you’d usually find, mostly because the meatballs are made with grass-fed beef and are baked, but they also don’t have breadcrumbs in them.



  • 1.5 lbs organic grass-fed ground beef

  • 1/2 cup shredded Fontina cheese

  • 1 egg

  • 1 tbsp worchestershire sauce

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp oregano

  • 1 tsp parsley

  • 1 tsp basil

  • 1 tsp seasoned salt

  • 1/2 tsp freshly ground black pepper

  • 1/2 tsp Tabasco Sauce

Sun dried Tomato Aioli

  • 4 tbsp 2% Greek yogurt (instead of mayonnaise)

  • 2 tsp sundried tomato paste

  • Oregano

To Serve

  • Slider buns

  • Baby arugula

  • Finely sliced raw red onions


  1. Preheat your oven to 400°F.

  2. In a large mixing bowl, combine all meatball ingredients and mix together well. It helps to use your hands to really work everything through.

  3. Form meatballs in your hands of 1.5.” or so in diameter, to best fit onto a slider bun.

  4. Bake for 20 minutes.

  5. To make the aioli, combine the sundried tomato paste and yogurt, along with a dusting of oregano in a bowl and whisk. If sundried tomatoes aren’t your thing, replace the sundried tomato paste with ketchup and you’ve got a healthy spin on Russian Dressing!

  6. To serve, top the slider bun with some of your aioli, red onions, some baby arugula leaves, and a meatball.